Ingredients: |
Ingredients: 1 can (8 oz) almond paste
1 1/2 cup (3 sticks) butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
1 jar (12 oz) apricot preserves
2 1/2 squares (1 oz each) semisweet chocolate
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Directions: |
Directions:Preheat oven to 350บ
Coat three 13 x 9 x 12 pans with nonstick cooking spray: line with waxed paper allowing paper to come up over the edge of the pan, for removal-spray paper
Break up almond paste in large bowl. Add butter, sugar, egg yolks and almond extract. Beat with mixer until light and fluffy (5 minutes)
Beat in flour and salt
In a separate bowl beat egg whites with an electric mixer until stiff peaks form (when you lift the mixer the egg whites should form stiff peaks)
Fold egg whites into almond mixture until well blended
Divide mixture into 3 equal parts
Add red food coloring to 1 part, green to the other, leaving the last portion uncolored
Spread each portion onto separate 13 x 9 x 2 pans lined with wax paper and sprayed with non stick spray
Bake in preheated oven for 15 minutes or until edges are golden brown.
Immediately remove the cakes from pans using the wax paper overhang
Heat apricot preserves in a small sauce pan- spread mixture between levels of cake. Bottom layer red, next white, top layer green
Cover with plastic wrap: weigh down with large cutting board.
Place in frig overnight
Next day:
Melt chocolate in double boiler
Spread melted chocolate to edges of cake. Let chocolate dry. Cut outer edges off and then into 1" squares.
Enjoy :)
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This recipe for Venetians or Rainbow cookies is from